Figs are a fruit source of calcium (79 milligrams in an 8 oz-wt serving), a mineral that has many functions including promoting bone density. Additionally, figs’ potassium may also counteract the increased urinary calcium loss caused by the high-salt diets typical of most Americans, thus helping to further prevent bones from thinning out at a fast rate.

Not much needs to be done to prepare figs for your favorite recipes or impromptu creations.

Lightly clean the skin with with water, cut in half and scoop out the flesh, if desired.

Eat the tender skin to benefit from fig’s high fiber content.

You don’t need to add sugar.

You can use the meaty flesh as a fruit spread, in baked goods or with savory cheeses and artisan breads.

Heat oven to 375 degrees. In a small bowl, whisk together the almond milk and vinegar, and set aside. (It will curdle a little; it’s supposed to do that.)

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, arrowroot, and salt. In a large bowl, beat together the butter and sugars on low speed until creamy, about 3 minutes. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add half of the flour mixture and half of the almond milk mixture to the batter and beat on low speed until just incorporated. Add the remaining flour mixture and almond milk mixture and beat until thoroughly combined. Drop about 1 tablespoon of batter onto a lightly greased baking sheet, spacing them about 3 inches apart. Bake for about 10 minutes. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before placing them onto a rack to cool completely.

In a large bowl, beat the shortening and Earth Balance together until well combined. Add the sugar and beat on medium speed for about 3 minutes. Add the extract and almond milk, and beat for another 5-7 minutes until fluffy.

These will not last very long and I challenge you to miss anything.

I would like to try making these with coconut flour to make them gluten/wheat free, as well